Craving a rich, creamy, and authentic Indian dish without spending hours in the kitchen? This dal makhani Instant Pot recipe brings you all the traditional flavors in a fraction of the time!
Dal Makhani is a beloved dish from the Punjab region, often enjoyed during special occasions like Diwali and weddings. Its slow-cooked lentils and beans create a depth of flavor that’s hard to resist. Thanks to the Instant Pot, you can now enjoy this classic anytime without the lengthy cooking process.
This recipe was inspired by my Butter Chicken and pairs perfectly with this garlic naan. Together, they make an indulgent meal that’s sure to impress!
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Dal Makhani Instant Pot Ingredients
This recipe uses wholesome ingredients to create a hearty and flavorful dish. The combination of whole black lentils and kidney beans provides a rich texture, while aromatic spices add depth and warmth.
- Whole black lentils (urad dal)
- Red kidney beans
- Onion
- Garlic and ginger paste
- Tomato puree
- Garam masala
- Red chili powder
- Butter or ghee
- Heavy cream
- Salt
- Fresh cilantro for garnish
See recipe card for quantities.
Dal Makhani Instant Pot Recipe Instructions
Follow these simple steps to make your own delicious Dal Makhani at home.
- Step 1: Rinse and soak the black lentils and kidney beans in water overnight or for at least 6 hours.
- Step 2: Turn on the Instant Pot to sauté mode. Melt butter or ghee, then sauté chopped onions until translucent.
- Step 3: Add garlic and ginger paste. Sauté for another minute until fragrant.
- Step 4: Stir in pureed tomatoes and spices (garam masala, red chili powder). Cook until tomatoes soften.
- Step 5: Add the soaked lentils and beans along with water. Stir well to combine.
- Step 6: Close the lid and set the Instant Pot to pressure cook on high for 30 minutes. Allow natural pressure release.
- Step 7: Open the lid, stir in heavy cream, and simmer on sauté mode for 5 minutes to thicken.
- Step 8: Garnish with fresh cilantro and a drizzle of cream. Serve hot with naan or rice.
Hint: For an extra layer of flavor, add a teaspoon of smoked paprika or a small piece of charcoal during the simmering step to infuse a smoky aroma.
Substitutions
Here are some substitutions to accommodate different dietary needs or ingredient availability:
- Vegan Option: Replace heavy cream with coconut cream or cashew cream, and use oil instead of butter or ghee.
- Kidney Beans: Substitute with black beans or chickpeas if kidney beans are unavailable.
- Garam Masala: If you don’t have garam masala, use a mix of cumin, coriander, and a pinch of cinnamon.
Variations
Customize your Dal Makhani with these delicious variations:
- Extra Spicy: Increase the red chili powder or add finely chopped green chilies for more heat.
- Healthier Version: Use less cream and butter, and add more tomatoes for a lighter dish.
- Smoky Flavor: Incorporate a smoked chili or use smoked paprika for a deeper smoky taste.
Equipment
Using the right equipment ensures the best results:
– **Instant Pot or Electric Pressure Cooker:** Essential for reducing cooking time while retaining flavors. If you don’t have one, a traditional stovetop pressure cooker works too, but cooking times may vary.
– **Immersion Blender:** For a smoother texture, you can use an immersion blender to slightly blend the dal after cooking.
Check out my favorite Instant Pot model here.
Dal Makhani Instant Pot Storage
Dal Makhani stores and reheats beautifully, making it great for meal prep:
– **Refrigeration:** Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen over time!
– **Freezing:** This dish freezes well for up to 2 months. Cool completely before transferring to freezer-safe containers.
– **Reheating:** Thaw overnight in the fridge if frozen. Reheat on the stovetop over medium heat, adding a splash of water if needed.
Top Tip
For the creamiest Dal Makhani, don’t skip soaking the lentils and beans. Soaking not only reduces cooking time but also enhances the texture and digestibility.
FAQ
Yes, you can use a traditional stovetop pressure cooker or cook it in a heavy-bottomed pot, but the cooking time will increase significantly.
Soaking helps soften the lentils and beans, resulting in a creamier texture. If you’re short on time, you can skip soaking but increase the cooking time by 10-15 minutes.
Absolutely! Substitute heavy cream with coconut cream or cashew cream and use oil instead of butter or ghee.
Dal Makhani is traditionally made using whole black lentils, known as urad dal, and red kidney beans, called rajma. The combination of these two legumes simmered slowly with spices, butter, and cream creates the dish’s signature rich and creamy texture.
“Dal” refers to lentils or split pulses commonly used in Indian cuisine, and it also denotes dishes made from these legumes, often prepared as a stew or soup. “Makhani,” on the other hand, means “buttery” in Hindi and describes a rich, creamy sauce made with butter and cream.
So, the difference between dal and makhani lies in their meanings:
Dal: The primary ingredient—lentils or pulses—and dishes made from them.
Makhani: A preparation style that involves cooking ingredients in a buttery, creamy sauce.
When combined in Dal Makhani, it refers to a lentil dish cooked in a buttery sauce, resulting in a rich and creamy texture.
Dal Makhani can be a nutritious addition to your diet, but its healthiness largely depends on how it’s prepared.The dish’s main ingredients—whole black lentils (urad dal) and red kidney beans (rajma)—are excellent sources of plant-based protein, dietary fiber, and essential nutrients like iron, magnesium, and potassium. These components support digestive health, muscle function, and overall energy levels.
However, traditional recipes for Dal Makhani include significant amounts of butter (makhan) and heavy cream to achieve its creamy texture and rich flavor. These additions increase the dish’s saturated fat and calorie content, which can be a concern for heart health and weight management if consumed excessively.
To make Dal Makhani healthier:
Use Less Butter and Cream: Reduce the quantities or substitute with healthier fats like olive oil or plant-based cream alternatives.
Increase Spices and Herbs: Enhance flavor with spices like turmeric, ginger, and garlic, which have anti-inflammatory properties.
Control Portion Sizes: Enjoy smaller servings to keep calorie intake in check.
Pair Wisely: Serve with whole-grain options like brown rice or whole-wheat roti to add fiber and nutrients.
In moderation and with mindful preparation, Dal Makhani can be part of a balanced diet, offering both taste and nutritional benefits.
More Vegetarian Recipes
Looking for other vegetarian recipes? Try these:
Other Indian Recipes
These are my favorite dishes to serve with Dal Makhani:
Dal Makhani Instant Pot Recipe
Equipment
- Instant Pot or electric pressure cooker
- Mixing bowls
- Spatula or wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Blender or immersion blender (optional for tomato puree)
- Ladle for serving
Ingredients
- 1 cup whole black lentils urad dal
- ¼ cup red kidney beans rajma (optional)
- 4 cups water
- 3-4 tablespoons butter or ghee
- 1 medium onion finely chopped
- 1 tablespoon ginger garlic paste
- 1 cup tomato puree
- 1-2 teaspoon red chili powder adjust to taste
- 1 teaspoon garam masala
- ¼ cup heavy cream
- 2 teaspoon Salt
- Fresh cilantro chopped (for garnish)
- ½ teaspoon Fenugreek (optional)
Instructions
Soak the Lentils and Beans
- Rinse 1 cup of whole black lentils and ¼ cup of red kidney beans under cold water until the water runs clear.
- Soak them in enough water to cover overnight or for at least 6 hours (or 5 hours in boiling water).
Prepare the Instant Pot
- Turn on the Instant Pot and select the Sauté mode.
- Add 3-4 tablespoons of butter or ghee to the pot.
Sauté Aromatics
- Once the butter melts, add the finely chopped onion and sauté until translucent, about 2-3 minutes.
- Stir in the garlic and ginger paste. Sauté for another 1 minute until fragrant.
Add Tomatoes and Spices
- Add the pureed tomatoes to the pot.
- Stir in red chili powder, garam masala, and salt.
- Cook the mixture for 2-3 minutes until it thickens slightly.
Add Lentils and Beans
- Drain the soaked lentils and beans.
- Add them to the Instant Pot along with 3 cups of water.
- Stir well to combine all ingredients.
Pressure Cook
- Cancel the Sauté mode.
- Secure the Instant Pot lid and set the valve to the Sealing position.
- Select the Pressure Cook or Manual mode and set the timer for 30 minutes on High Pressure.
Natural Pressure Release
- Once cooking is complete, allow the pressure to naturally release. This takes about 15-20 minutes.
- After the pressure has fully released, carefully open the lid. Slightly mash the urad dal with a potato masher or immersion blender.
- Add heavy cream and fenugreek and stir to combine.
Simmer to Thicken
- Turn on the Sauté mode again.
- Let the dal simmer for another 5-7 minutes, stirring occasionally to prevent sticking.
- Adjust the consistency by adding a little water if it’s too thick, or simmer longer if it’s too thin.
Garnish and Serve:
- Turn off the Instant Pot.
- Garnish the Dal Makhani with chopped fresh cilantro and an extra drizzle of cream if desired.
- Serve hot with naan, roti, or steamed basmati rice.
Notes
Spice Level: Adjust the red chili powder according to your heat preference.
Soaking Lentils: Soaking is essential for achieving the creamy texture and for proper cooking.
Leftovers: Dal Makhani tastes even better the next day as flavors deepen over time.
Rachael says
Restaurant-quality dal makhani. Will be adding this to the rotation for sure.